200 g choc ripple biscuits, finely crushed
80 g butter, melted
250 g punnet strawberries, hulled
500 g cream cheese, at room temperature
½ cup caster sugar
3 teaspoons gelatine powder, dissolved in ¼ cup boiling water, cooled slightly
¼ cup chocolate hazelnut spread
2 small bananas, mashed
300 ml thickened cream, whipped
- Grease a 22cm springform pan and line the base with baking paper. Combine biscuits and melted butter, press into base of prepared pan. Arrange the strawberries over base, cut side down. Chill for 20 min or until firm.
- Beat cream cheese and sugar with electric beaters until smooth. Add gelatine and, working quickly, beat to combine. Then beat through hazelnut spread and banana. Fold through the whipped cream.
- Carefully spoon mixture over biscuit base, so strawberries stay upright, then smooth the surface. Cover and chill for 4hr or until set. Top with banana slices, crushed Flake bar and extra strawberries.